The Trappist beer Westmalle Dubbel is celebrating its 100th anniversary. In the 19th century, the monks at Westmalle Abbey began by brewing a table beer for their own consumption. Later, they introduced other varieties which they sold to support themselves. “That same philosophy has always remained intact,” they say.
The origins of Westmalle’s Trappist beers date back to 1836. “That’s when the monks began brewing a table beer, which was intended solely for their own consumption,” explains Manu Pauwels, the brewery’s head of marketing.
“Over the years, interest in the beer brewed here grew, and a number of variants emerged. Towards the end of the 19th century, the recipe for a brown ale was developed, which was refined in 1926 into a double brown ale. That was the starting point for what we now know as Westmalle Dubbel.”
The name ‘Dubbel’ also has its origins here. It refers to the doubling of the amount of malt compared to the basic brown beer.
A symbol of Trappist beer
According to Pauwels, the Westmalle Dubbel became the benchmark for an entire beer style. “I would go so far as to say that the Westmalle Dubbel played a defining role at a time when there were still very few special beers on the market.”
‘The Dubbel was one of the first special beers to make a name for itself and to spread beyond the Kempen region alone. It became the symbol, or indeed the synonym, of a Trappist beer. There are many people who refer to a Trappist and actually mean a Dubbel, often from Westmalle. That has certainly been a fine achievement.’
From special glassware to unique cheese
To celebrate the anniversary, the 33-centilitre bottle will temporarily feature a redesigned label and a matching crown cap. In addition, there will also be a special edition of the Westmalle glass, decorated with a design commemorating 100 years of Westmalle Dubbel. The glass will feature a delicate silver rim, similar to how Westmalle glasses were sometimes finished decades ago.
In a number of pubs, between late September and late October, beer lovers will be treated to a portion of Westmalle cheese when they order a Westmalle Dubbel. The cheese has been specially produced in a limited edition to mark the anniversary.
Monks do not seek to make a profit
Seventeen monks live at the abbey. There are also 75 other people employed there, 53 of whom work in the brewery. According to the brewery, the monks have never sought to maximise production or profit.
Consequently, the number of beers produced is limited, and the income from sales is used to provide for the monks’ livelihood, maintain the heritage, pay the employees’ wages and support charitable causes.
Over the years, the recipe has changed slightly, but the philosophy has remained the same. “We have adhered to the same principles since 1926. However, brewing techniques have evolved in the meantime, and we can now make the beer even better than when we first started. We can now refine the beer, but the flavour profile has certainly remained the same,” Pauwels explains.